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Sylvain Tonello-Head Chef |
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Written by Chester Simpson
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Sylvain Tonello-Head Chef
La Bergerie
218 North Lee Street
Alexandria, VA 22314
(703) 683-1007
www.LaBergerie.com
Sylvain serves up his Seared Venison Chop
When did you first become interested in cooking and what made you decide to pursue a culinary career?
Since I was young, I knew that I had a passion for food; my mother’s kitchen was my first school. I often prepared dinner for the whole family. I still remember the smell of fresh herbs from the street market where my grandmother and I used to go every Wednesday to buy ingredients used to prepare meals for my dad and two older brothers. It came naturally to me, so pursuing a career as a chef became my goal.
Who have been the biggest inspirations for your career?
My grandmother and mother have been true inspiration; their knowledge and passion for cooking with fresh produce was passed on to me when I was a teenager. On the other hand, my dad told me that “life isn’t easy”. Love and hard working are the keys to success.
What are some of the qualities you feel a successful chef should have?
I think a chef has to be open-minded and passionate in order to create new dishes. It also requires a little bit of craziness to juggle the different produce and ingredients and a willingness to design recipes from ideas that just pop into your mind. Being thought of on a professional level and being kind to your staff is necessary to maintain a winning team.
What do you enjoy most about your work? What are your greatest stresses? Your greatest joys?
Feedback and reactions of the customers are very enjoyable as well as looking at them talking about our new tasting menu is an intense feeling. The rush of a busy day with full book like Valentine’s Day or Mother’s Day is always stressful. You always wonder if orders were sufficient, or if the “mise en place” is correctly done. But when the service is over, I’m glad to see that everything occurred the way I wanted it to, and at that very moment accumulated stresses during the day split up into a feeling of happiness and satisfaction.
If any chef in the world could prepare you a meal, who would it be?
As a young French chef, I admire the accomplishment of Alain Ducasse. I’m astounded by his way of modifying a classic recipe to a new level just by adding his personal touch.
With everything that you’ve accomplished in your career, are you still learning as a chef?
I am still young and hope to have a long and creative career ahead of me. Learning and experimenting are the meaning of life. Being surrounded by people with different backgrounds and cultures makes me learn a lot. We are confronted daily with new ideas, views, and opinions and that is what is great about my job.
What’s your guilty food pleasure?
Have you ever tried homemade crepes filled with fresh bananas, and Nutella?
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